One-Pot Black Bean Taco Pasta
A meatless one-pot taco pasta with salsa, black beans, corn, and taco seasoning.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small sweet onion diced
- 1 medium bell pepper diced, red, green, or a mix
- 2 tbsp taco seasoning about 1 packet
- 4 cup water plus 1/2 cup more if needed
- 1 jar (16 oz) salsa
- 1 can (15 oz) black beans drained and rinsed
- ½ cup corn kernels frozen is fine
- 12 oz pasta shells, rotini, or elbows
- salt and pepper to taste
- shredded cheese, sour cream, and cilantro for serving
Instructions
Cooking
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. Cook the onion and bell pepper for about 8 minutes until softened.
- Stir in the taco seasoning, then add the water, salsa, black beans, corn, and dry pasta. Season lightly with salt and pepper.
- Bring to a boil, reduce to a steady simmer, and cook uncovered, stirring often, for about 10 to 12 minutes until the pasta is tender and most of the liquid is absorbed.
- If the pot looks dry before the pasta is cooked, stir in an extra 1/2 cup of water. If it looks loose at the end, simmer a minute or two longer.
- Remove from the heat, taste for salt, and serve with cheese, sour cream, and cilantro.
Notes
Nutrition values are an estimate and do not include toppings. Cooking times vary by pasta shape and brand. Refrigerate leftovers within 2 hours and reheat with a splash of water.